Reader’s Choice
Bar + Bistro's fish tacos with its signature cocktail, the Margorilla
Best hot dogs Gourmet burger joints are a dime a dozen. Yet hot dogs haven’t really received the same kind of attention, until now. Buldogis’ name is a play on words that combines the Korean term bulgogi (grilled meat) and the good old American “doggie,” or hot dog. But beef bulgogi is just one of the items you can pile on top of a beef, turkey or vegetarian wiener. The more than 30 toppings also include pork belly bacon, chili, fried eggs, pastrami, cheese, house-made kimchi, onions, jalapeño, sauerkraut and 15 types of ketchup, mustard and mayo. These dogs are massive and fattening — but oh so good! — Al Mancini 2291 S. Fort Apache Road #102, 570-7560, buldogis.com
36 | Desert
Companion | FEBRUARY 2012
Best Alcohol/ Food Pairing Event Bar + Bistro While wine is the traditional beverage of choice for pairing dinners, many modern chefs love to build multi-course meals around all sorts of alcoholic beverages — often at special dinners for guests in the know. The best are the events at Bar + Bistro in The Arts Factory. About once a month, Chef Beni Velàzquez joins forces with one of his beverage suppliers and designs a special menu to match their products. Guests gather around large communal tables where the booze flows freely. A four-course meal generally costs less than $50 a person, with larger feasts running a bit more. — Al Mancini 107 E. Charleston Blvd. #155, 202-6060, barbistroaf.com
For finest service, the employees of our four Whole Foods Markets make the top of my list. Their policy of escorting a customer to help find an elusive item feels deliciously like an old-time throwback. Sold out of a sale item? Billy at the Charleston store got me the sale price when the item was restocked. Want to discuss gluten-free? Sara at Town Center gave me a valuable earful from her personal experience. And my well-chilled organic vodka? Purchased after a tasting at Whole Foods Town Center. — Carol Dickman
Best condiment Located just east of Spanish Trail, Elements has developed a loyal following thanks to the global cuisine of Chef Jose Luis Pawelek and their selection of nearly 400 martinis. But the chef ’s wife, Catherine, is also in the kitchen. She’s the pastry chef and the person who creates Elements’ mouth-watering house-made chutney. Mango is always the main ingredient, but she accents it with rotating seasonal berries and fruits. It’s free with the house bread if you’re dining or drinking in. Or take some to go for just $4 for a four-ounce serving. — A.M. 4950 S. Rainbow Blvd. #100, 750-2991, elementskitchenandmartinibar.com
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